Rice with fish in white

Rice with fish in white

– 1 sardinella (not obligatory but the Senegalese find that it gives taste to the dish)

– 1 large carrot (or 2 small)

– 1 turnip (or 2 small)

– 1 small eggplant

– 1 yam

– 4 or 5 gombos

– 1 small bitter eggplant (kind of small squash)

– 1 small headed cabbage

– 2 onions

– 4 garlic cloves

– 1 small pepper

– 1 tomato

– 1 piece of yet (dried cymbium)

– 1 piece of guedj (dried fish)

– 3 cubic bouillons (jumbo)

– Salt pepper

– 1 small bunch of parsley

– Oil

– Leaves of bissap (or leaves of sorrel)

– Nététou

– Dried shrimp

– Pagnes (Dried Shellfish)

– 2 bird peppers

– 1 pepper from the West Indies

– 3 small dried peppers

– Tamarind paste

Preparation:

Peel all the vegetables, cut the turnips, cabbage, eggplant and carrots in 2 lengthwise and soak them in a bowl.

First, prepare the « rof » (fish stuffing): in a mortar crush black pepper, the 4 cloves of garlic, the 2 bird peppers, the bunch of parsley beforehand and a cube broth. Drill 2 large holes in each piece of fish (except sardinella) and stuff generously with the « rof ». If it remains the farce to reserve it.

In a casserole add a ladle of oil (if, you must!), A large pinch of salt and when it is hot, brown the pieces of fish (always without the sardinella).

In the meantime, cut the onions into small pieces and separate them into three heaps. When the fish is golden brown, toss a bunch of onions, the still, the diced tomato and the rest of the rof. Melt for 5 minutes then cover with water 1 to 1.5 liters and add all the vegetables except the pepper, sardinella, guedj, whole antilles pepper, tamarind and a cube broth. Bring to a boil and simmer for a good hour.

Meanwhile we are going to prepare the « soul » and the « beugueuthe » which are optional but which are very appreciated here. The beugeuthe is a green sauce with leaves of bissap that can easily replace with sorrel because it has exactly the same taste. Thoroughly wash and remove the bissap leaves and spread them in the « indo » (couscous). Place on the pot and let steam for a few minutes.

When the leaves are well cooked, put them in the pestle and crush them. Take 2 or 3 tablespoons of broth and mix well with the bissap leaves. Book. The soul is a spicy condiment: to prepare it: well to soak the seeds of nététou (fermented seeds of Néré) to rid them of their skin. Put them in the mortar and crush them with the second pile of onions, the last cube broth and the 3 dried peppers and form a large ball. Book.

Cut the pepper into small pieces and pound it with the last pile of onions. Add everything in the pot. Sort and wash the rice. Put it in the ind (couscoussier) with dried shrimp and loincloths (dried shells) and steam about 10 min.

Remove the fish and vegetables from the pot with a little broth and keep warm. Drizzle the broth and adjust the seasoning if necessary. Dip the rice, shrimp and loincloth into the broth. The broth should just cover the rice. Reduce heat, cover and cook for 40 minutes. After 15 minutes, make a hole in the rice and bury the soul ball. Cover it well. Close the lid and allow to cook.

Remove the soul ball. Arrange the rice mixed with shrimp and loincloth in a serving dish. Place the fish in the center of the dish and surround with all the vegetables. Lightly water the rice from the broth you have previously removed. Scrape the bottom of the pot and put the khogne (grilled rice) in a separate dish.

In Senegal everyone eats in the same dish, put in front of each guest a little soul and a little beugueuthe and we offer khogne. You can also offer quarter of lemon for those who desire.

7 vegetable couscous – Algeria
Algeria didn’t reach full satisfaction against Belgium in their World Cup battle; putting up a well-organised fight, they lacked the final punch, much like this seven vegetable couscous (full disclosure!).

There are 11 steps and 11 pictures in the reppic – Epic Recipe in Pictures – to make this very simple, super-tasty vegetable couscous full of nutrition and goodness.

Full disclosure – this recipe, though easy to pull together for those in a rush, lacked the full depth and punch to do justice to Maghreb cuisine, needing fuller-tasting ingredients and spices to win this game, always going to be a tough one against the land of gourmet that is Belgium.

If you don’t want to take our word for it, give it a shot and let us know what you think, or better still, advise on any better recipe you know of in the comments .

2.
Heat 1 1/2 tablespoons of canola oil in a 12-inch non-stick skillet over high heat until shimmering. Add corn kernels, toss well with a wooden spoon, and then spread evenly out. Cook until starting to char on the bottom, about 2 minutes. Stir well, and cook until corn starts to char again, another 2 minutes. Continue process until corn is evenly charred on all sides but not burnt, 8 to 10 minutes total. Transfer corn to a large bowl. Add the tomatoes, jalapeños, onion, garlic, cilantro, and remaining 1 tablespoon lime juice. Season with salt to taste. Add additional lime juice as necessary. Set aside.

3.
Dry fish fillets on paper towels. Use a fork to mix together flour and a 3/4 teaspoon kosher salt in a large baking dish. Wipe out skillet and return to medium heat. Add butter and heat until melted. Dredge two fish fillets in the flour, shake off the excess, and then carefully place them in the skillet skin-side down. Cook until golden brown on the bottom, 3 to 4 minutes. Flip and brown on the other side, another 3 to 4 minutes. When both sides are browned and fish is cooked through, drain the fillets on a paper towel-lined plate and keep warm. Repeat process with the remaining 2 fillets.

– Heat the oil in a frying pan and brown the chopped onion, add the peppery slices and drained mushrooms and cook until the water evaporates, salt and pepper.

– Spread the meat tenderloin and flatten it with a rolling pin as thinly as possible.

– Cut a piece of film paper and put the meat on top, spread the mixture of mushrooms over the entire surface and put the hard-boiled eggs at one end, start rolling the whole tightly to give it shape using the film paper and close the roll with wooden spikes.

– Heat the butter in a sauté pan and sear the roll 10 minutes on each side, continue cooking 15 minutes in the microwave oven.